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4.5 from 4 votes
A serving of pudding next to the full cake.
Queen of Puddings
Prep Time
20 mins
Cook Time
1 hr

My Queen of Puddings recipe is a very traditional English pudding with three layers — custard, jam, and crispy, heavenly, meringue!

Course: Dessert
Cuisine: English
Servings: 6 people
Author: Gemma Stafford
Custard Base
  • 2 cups (16floz/480ml) whole milk
  • 2 tablespoons (1oz/28g) butter
  • 1 ½ cups (4oz/115g) fresh white breadcrumbs
  • 2 tablespoons (1oz/28g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs yolks (room temperature)
  • cup (4oz/115g) raspberry jam
Meringue Topping
  • 2 large egg whites (room temperature)
  • ½ cup (4oz/115g) granulated sugar
To Make the Custard Base:
  1. Pre-heat the oven to 325°F (165°C). Set asdie a 9 inch baking dish.

  2. In a small saucepan add the milk and butter and heat gently until it comes to a simmer.

  3. Remove it from the heat and stir in the breadbrumbs, sugar, and lemon zest. Set aside to cool down for 15 minutes

  4. Once cool, whisk the egg yolks into the breadcumb mix.

  5. Pour into your baking dish and bake for rouglhy 25-30 minutes or until set.

  6. Spread the jam on top of the custard layer evenly and set aside while you whip the egg whites.

To Make the Meringue Topping:
  1. In a medium clean bowl whip the egg whites until soft peaks form.

  2. Slowly add in the sugar, a tablespoon at a time until the egg whites are at stiff peaks and the sugar is well combined.

  3. Pile the meringue on top of the jammy custard layer and place back in the oven and bake for another 25-30 minutes to crisp the meringue.

  4. Allow the dish to cool down before serving. It can be served simply as is or with whipped cream. Store leftovers in the fridge for up to 2 days.